Description

This Cream Puff Cake features a perfect combination of buttery crust, creamy filling, and a light Cool Whip topping. It’s an easy, homemade dessert that’s sure to impress your family and friends at any gathering!

Ingredients

Scale

1/2 cup butter
1 cup water
1 cup flour
4 eggs
1 (8 oz) cream cheese, softened
3 cups milk
2 (3.4 oz) boxes instant vanilla pudding
1 (8 oz) cool whip, thawed
chocolate syrup

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Instructions

Preheat your oven to 400 degrees and prepare a 9 x 13 pan with non-stick spray.
In a large saucepan, combine butter and water, bringing it to a boil over medium heat.
Lower the heat and add flour, stirring until the mixture forms a ball, then remove from heat.
Allow the dough to cool slightly before beating in the eggs one by one, mixing well after each addition.
Spread the dough evenly into the prepared pan.
Bake for 30 minutes, letting it cool completely afterwards. The dough should rise along the edges during baking.
In a large bowl, beat the softened cream cheese until smooth.
In another bowl, mix milk and pudding mix until smooth, then add this to the whipped cream cheese and blend well.
Pour the mixture into the cooled crust and spread it evenly.
Top with a layer of Cool Whip, spreading it evenly on top.
Serve with chocolate syrup drizzled over if desired.

Notes

Ensure the dough cools slightly before adding the eggs to avoid cooking them.
The cake can be made a day ahead for better flavor development.
Store any leftovers in the refrigerator for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 14g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg